Not sure anybody here has ever thought of this but peanut butter and jelly between two slices of bread is pure magic.Strawberry preserves and crunchy peanut butter is da bomb.

freak

and then there was the Hamburger Helper without the hamburger

^
With REAL Tomato ketchup, Clark?

To be honest I always wanted to be Thurston. He seemed like the type of guy that's done everything and lived without regrets. The true American debonaire.

Beer before liquor, never been sicker; liquor before beer, you're in the clear. 🌫 🍺

Quite right my good fellow. Oh Lovey, I'll have another martini and fetch my smoking jacket please.

Thurson, not Thurston.

I answer to both. 🌫

Brother bought a coconut, he bought it for a dime
His sister had another one she paid it for the lime
She put the lime in the coconut, she drank 'em bot' up.... 😟

Wrong thread.


Truffle mac???? Really? And I have no fn clue what a bechamel is, but a "Simple Food Tips" shouldn't have it in it....not to mention roux or parmegean...Kraft Parmesan, maybe

Hot sauce that **** goes on everything, especially anything from a chow hall.

Big Bear taught me this one


Equal parts

Honey
Horseradish
Butter

Makes a fantastic dip for boiled shrimp or over fish.

A bechamel is one of the simplest sauces that exist in scratch cooking. Listen up because you're gonna learn some neat tricks. I grew up scratch cooking been doing it since I was five and I make some decadent food with very simple ingredients. Not only is it simple but cooking in this manner is downright cheap. It really came into play when I only had $250/mo in college to spend on smokes, gas, and food.

Roux - simple thickener that's made by cookig flour and a fat together

Bechamel - sauce/gravy consisting of roux and milk

Bechamel + Salt and Pepper = White Gravy
Bechamel + Parmegean Cheese = Alfredo Sauce
Bechamel + Velveeta = Cheese Sauce (for dips, mac&cheese, or broccoli&cheese, potatoes au gratin)
Bechamel + Crawfish Tails/shrimp + more butter = a great sauce to add on top of baked fish
Bechamel + Mustard = mustard sauce for chicken or pork

You can sautee onions and potatoes then thin out a bechamel with clam juice and clams to make a clam chowder.

Bechamel in combination with cheese, tomato sauce, and meat to make lasagna. Just layer each topping between precooked layers of lasagna pasta.

Bechamel mixed with vegetables and chicken is the base for chicken pot pie.

There are a lot of other uses for it too. It's the most versatile sauce outside of brown sauce. Quick and simple to make only takes 5 minutes.

Jjanecka isn't correct.


Roux and bechamel are super easy and make great dishes.


I married a LA girl so almost half our food has a roux.


Only bad thing about making a roux for gumbo is the time. About 30 mins of stirring.

I'm prolly just gonna run up to the tap house and eat, and see if any of the 65 beers are new.

Mattie, what you're referring to is a dark roux, bechamel utilizes a white roux. This might be a bit more complex of an answer but the difference here is that when you're making gumbo you want the roux to be substantially darker in order for the flour and butter to develop more character and nuance. A darker roux will take more time but it will take on more nutty flavors.

I've never spent more than 15 minutes on building a dark roux for gumbo but that's just the way I was taught. I know y'all cajuns down the road like it a bit darker. I make mine lighter because it gives my gumbo a bit more velvety taste.

Additionally if you're spending 30 minutes on making a bechamel sauce you're using wayyyy to much water. Maybe you're talking about making a whole dish not just a sauce?

I tell you what, Mattie, I used to watch that cajun chef Justin Wilson on TV. Y'all sure as hell got it right when it comes to cooking! A country boy can eat!

You are right in everything you said.

Roux for gumbo is what takes time. And I like mine very dark. A dark chocolate color.

in other words, burnt..?? 😕

Not burnt. That's why it takes so long. It's very easy to burn a roux. A burnt roux will ruin a gumbo.